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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-22-2013, 02:26 PM   #16
oldbill
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Quote:
Originally Posted by El Ropo View Post
Go back over there, get another one and slow smoke on a bbq bit till internal hits 120-125, then toss it on a searing hot fire and remove when internal hits 135-140. Rest loosely tented under foil for 20 minutes then slice and serve.

Then see how much that cut of pork sucks.
There ya' go!!!!
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Unread 07-22-2013, 03:20 PM   #17
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I got no beef with the crock pot...just bbq made in the crock pot. It's good for a lot of other stuff. The right tool for the right job.
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Unread 07-22-2013, 03:28 PM   #18
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I would not think that a sirloin roast would have a lot of fat content and might be better cooked to a lower temperature and sliced
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